Cold pineapple dream: The perfect summer dessert recipe

In the summer, you dream of a dessert that isn’t too sweet, well-chilled, with a creamy but also fruity taste. If our predictions are correct, we have a great suggestion. Additionally, the preparation is simple and quick. Try it, and you’ll return to this recipe until autumn.

Cold desserts reign supreme in the summer. Cheesecakes and ice creams are definitely at the top of the list. However, there are many more possibilities. Today, we have a proposal for a delicious cake for which the necessary ingredients can be purchased well in advance.

The fruity flavour in this dessert is provided by canned pineapple. For the creamy layer, you'll need condensed milk, yoghurt, and cream. The base is made from biscuits and butter. It would help to have agar-agar or gelatine on your shopping list. We assure you that even during the season for fresh fruits, it's worth gathering the necessary ingredients and making this dessert. It's fluffy and creamy, and the pineapple adds a touch of sweetness.

When you prepare this dessert, you can expect questions about the creamy layer. It’s delicious and light. This results from combining three types of dairy products – yoghurt, cream, and condensed milk. This last product is being used more and more in various baked goods. Such milk is thick and enhances the flavour. It is created by evaporating water from whole milk. You can use either sweetened or unsweetened for this dessert – depending on your preference.

Ingredients:

• 6 slices of canned pineapple + 120 ml of sweet syrup from the fruit,
• 200 g of biscuits, they can be chocolate-flavoured,
• 100 g of butter,
• 400 ml of heavy cream (30% fat),
• 300 g of thick natural yoghurt,
• 200 g of condensed milk,
• 3 teaspoons of agar-agar.

Preparation:

1. Blend the biscuits into a fine powder and mix with melted butter. Line the bottom of the springform pan with the mixture. Press it down firmly with the bottom of a glass to ensure an even surface.
2. Cut the pineapple into small pieces. Mix with the syrup.
3. Combine the heavy cream, yoghurt, condensed milk, and agar-agar in a saucepan.
4. Bring the mixture to a boil on low heat, stirring constantly.
5. Pour the mixture onto the prepared base.
6. Once the mixture has cooled, place the springform pan in the refrigerator for about two hours.
7. Heat the syrup with pineapple on low heat, stirring constantly.
8. Pour the cooling, thickening fruit glaze over the chilled dessert. Return it to the refrigerator for the final 40 minutes.